📖 Instructions

1. Prepare the Pan: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the fudge out later. Trust me, this step is a lifesaver!
2. Toast the Walnuts (Optional): For a deeper, nuttier flavor, toast the walnuts. Spread them on a baking sheet and bake at 350°F (175°C) for about 5 minutes, keeping a close watch to prevent burning. Alternatively, toast them in a dry skillet over medium heat until fragrant.
3. Melt the Chocolate and Coconut Oil: In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), combine the sugar-free chocolate chips and coconut oil. Stir frequently until completely melted and smooth. I prefer using a glass bowl for this step. You could also do it in the microwave, but I find it harder to control the melting and not burn the chocolate.
4. Add the Sweetener and Maple Extract: Remove the melted chocolate mixture from the heat. Stir in the erythritol (or your preferred keto-friendly sweetener) and maple extract until well combined. The mixture should look nice and glossy at this point.
5. Incorporate the Cream Cheese: Add the softened cream cheese to the chocolate mixture. Using a hand mixer or a stand mixer (on low speed), beat until the cream cheese is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix!
6. Fold in the Walnuts: Gently fold in the toasted (or untoasted) walnuts into the chocolate mixture, making sure they're evenly distributed throughout. I like to save a few extra walnuts to sprinkle on top for a pretty presentation.
7. Pour into the Pan: Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula. If you saved some walnuts, sprinkle them on top now.
8. Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely. This is the hardest part, I know, but patience is key!
9. Cut and Serve: Once the fudge is firm to the touch, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into squares. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.